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["Rub chopped, chilled butter into sifted flours, salt and sugar until mixture resembles fine bread crumbs.", "Add egg and gather up into a ball.", "If too dry, add icy water- a teaspoon at a time until the dough holds together.", "Wrap in waxed paper and refrigerate for at least 30 minutes.", "PRESS pastry into a circle about 1"" thick.", "THEN roll out until about 1/4"" thick, turning the pastry about 45' while rolling.", "Line a lightly greased pie plate, (about 7-8"") with the rolled out pastry.", "DO NOT TRIM the edge yet.", "For best results, prick the base with a fork, and chill.", "Remove from fridge and to prevent the pastry from puffing up while baking, place a sheet of buttered foil over the pastry, pressing it gently into the sides.", "Bake at 200'C (400'F) in the centre of the oven for 5 minutes.", "Remove foil and continue to bake for a further 3 minutes.", "Cool slightly, THEN trim edge- (having allowed for'shrinkage'), and then add the filling.", "TO MAKE THE FILLING: Lightly toast the hazelnuts in the oven for about 10 minutes at 160'C (325'F) Cream the butter and sugar until light and fluffy.", "Beat in eggs, one at a time.", "Add syrup, coarsley chopped nuts, liqueur and salt.", "Mix well and pour into the pie shell.", "Bake at 190'C (375'F) for 30-35 minutes until the filling is firm when pressed lightly.", "Serve warm or at room temperature, sprinkled with icing sugar (confectioners' sugar)."]
